Carrying on my father's passion for food, life and sharing with others. My vision is a bit different than my dad's, but we are cut from the same cloth. It's all about being excited about life, the crazy turns it takes and being curious about what lies right around the corner.

Tuesday, December 29, 2009

Well, where some of you live maybe its been cold for a while now. Anyway here in Texas its Chili weather. I am sure its the same in your neck of the woods.Our friend Bill Moran was very fond of a big ol bowl of Texas Red Chili so here is one of his recipes. I can tell you first hand he made some of the best chili in the world.

Original Bowl of Texas Red

"Note from" Bill Moran: If you notice this is not like your everyday now days chili. This isthe way it used to be and is the best way to make chili. The use of Chiles anchoand chili meat instead of ground beef makes a world of difference. The suet is aflavor maker . 12 dried ancho Chiles (New Mexico Chiles may be substituted)4 pounds lean beef chuck, cut in thumb-sized pieces2 ounces beef suet ("If you are under no diet inhibitions")1 tablespoon ground cumin1 teaspoon dried oregano1 tablespoon cayenne1 tablespoon Tabasco sauce2 or more garlic cloves, chopped1 tablespoon salt3 tablespoons chili powder (optional -- "If you want to beadventurous and add more red color")2 tablespoons masa harina ("To thicken or `tighten' the chili --or settle for ordinary cornmeal or wheat flour.")Wash the peppers and remove the stems and seeds. (Don't touch youreyes.) Boil the pods in a little water for 30 minutes, or until the skins canbe removed easily. Then grind, chop or run through a colander the nowskinless , seedless , stemless pods .Save the peppery water in which the pods were boiled. Use it for cookingthe chili and for adding water if necessary. Be as conservative as possiblewith water unless you want th e chili to be soupy.